Alli's Baked French Toast with lemon curd

Baked French Toast 

serves 8

For the French Toast: 
Butter, for greasing
1 loaf crusty sourdough or French bread ( I added an additional 1/2c of leftover crushed cereal)
8  whole eggs
2 c. whole milk (egg nog instead)

1/2 c.  heavy cream

1/2 c. sugar

1/2 c. brown sugar

2 tbsp.  vanilla extract

1 t salt ( I added, it was not from original recipe)

For the Topping:
1/2 c.  flour
1/2 c. firmly packed brown sugar
1 tsp.  cinnamon
1/4 tsp.  salt
Freshly grated nutmeg (optional)
1  stick cold butter, cut into pieces
Warm syrup, for serving
Butter, for serving
1 c. 
fresh blueberries, for serving

You assemble it the night before and let it sit and get even more luscious in the fridge overnight

1. For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away---delicious no matter what!
2. For the topping: Mix the flour, brown sugar, cinnamon, salt, and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and use a pastry cutter to mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
3. When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
4. Scoop out individual portions. Top with butter, drizzle with warm pancake syrup, and sprinkle with blueberries.

Some comments from readers-

Caramelized some bananas and brown sugar

doubled the cinnamon

generally double the topping because people always ask for more of it

fried apples

12/22/21 made it in the morning and didn't have it soak overnight. Turned out delicious. I had 3 different types of leftover breads and they all tasted and worked out well together. I mixed half plain yogurt and half whipped topping for one of the toppings and frozen blue berries

Can add Lemon curd (pudding) to the top of the cooked French toast- makes one cup

Lemon Curd

Dbl    Original Recipe
1c        1/2 c. 

granulated sugar

1/2c    5 tbsp. 

unsalted butter, diced

1/2c     1/4 c. 

fresh lemon juice (from 3 lemons)

6          3 

large eggs + 1 egg yolk, lightly beaten

1/2t      1/4 tsp. 

kosher salt

Combine the sugar, butter and lemon juice in a small saucepan over medium-low heat. Cook just until the butter melts. Whisk in the eggs. Cook, stirring frequently with a rubber spatula, until the mixture thickens and coats the back of a spoon, 6-8 minutes. Do not let the mixture bubble. Pour then press through a fine-mesh strainer into a bowl. Press plastic wrap over top and let cool to room temperature. Refrigerate until set, about 2 hours.

#2 Overnight French Toast

Epicurious

YIELD- 

Makes 6 servings

INGREDIENTS
For the french toast:                                                                                                                                  1/4 cup (1/2 stick) butter, room temperature
12 3/4-inch-thick French bread slices
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
Powdered sugar
                                                                                                                                                                    For the maple syrup:
2 cups maple syrup
1 cup chopped walnuts, toasted

PREPARATION
To make the french toast:Spread butter over bottom of heavy large baking pan with 1-inch-high sides. Arrange bread slices in pan. Beat eggs, milk, sugar, syrup, vanilla and salt to blend in large bowl. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
Preheat oven to 400°F. Bake French bread 40 minutes. Transfer cooked toast to plates and sprinkle with powdered sugar. Serve immediately, passing Maple-Walnut Syrup separately.
To prepare maple syrup:
Combine syrup and walnuts in heavy medium saucepan. Bring to simmer. Serve syrup hot. Makes about 3 cups.

This could be doubled and freeze one for a later time in the freezer.

Overnight Baked French Toast

10/3/21 I made it and it was delicious. Next time double it for our family of 6

Our Best Bites

DBL  SLG

16     8 eggs
4       2 cups half and half (one pint)
2       1 cup milk (whatever kind you have on hand)
3/4c  6 tablespoons brown sugar
3t      1 1/2 teaspoon cinnamon
1t      1/2 teaspoon kosher salt (a little less if using table salt)
2       1 tablespoon vanilla extract
2       1 lb loaf of french bread
softened butter for greasing baking dish (2-3 tablespoons)

Topping
4 tablespoons packed brown sugar
4 tablespoons white sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cold butter

For Serving
melted butter
maple syrup
powdered sugar
berries
whipped cream

Can prepare a couple days before hand.
Crack eggs into large mixing bowl and whisk to combine.  Whisk in half and half and milk.  Add brown sugar, cinnamon, salt and vanilla.  Set aside.

Use softened butter to butter bottom and sides of a 9×13 baking dish.  Cut bread into  1 inch chunks and place in dish.  Whisk egg mixture one more time and then pour evenly over bread.  Use a rubber spatula to very gently toss bread, moving bread on bottom to top, and making sure all of the piece on top get dipped in egg mixture.  Spread out evenly, cover dish, and place in fridge overnight.

To make topping, place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine.  Cut cold butter into very small pieces and add to bowl. Use clean hands to break up butter and combine mixture until crumbly.  Cover and place in fridge until morning.

When ready to bake preheat oven to 350 degrees.  Remove plastic from dish and sprinkle topping evenly over top.  Bake for 40-50 minutes or until top is golden brown.  You can stick a knife or skewer in the casserole to make sure the egg mixture is set on the bottom.  *Note I have left a generous baking time window because it varies on ovens and the size of your bread cubes.  I used to cook this closer to 60 minutes at my old house, but in my new convection ovens it’s done closer to 45.  Keep an eye on it and let me know how long yours takes to bake!

Let cool for 5-10 minutes before cutting into squares.  Drizzle with melted butter and syrup, top with berries, whipped cream and a sprinkle of powdered sugar if desired.

Stuffed french toast

Original recipe serves 5, DBL(double) recipe serves 10

1 loaf of bread (I've used whole wheat, and white and even cinnamon bread)
2 loaves of bread for double batch

Egg Mixture-

DBL       Original-
6            3 eggs
2t          1 t cinnamon
2           1T hemp seeds/powder
2           1 T flax
1/2        1/4c milk
2           1 banana mashed (optional, I just had one going bad so I added it)
Mix everything 


Filling-
2           1 package of cream cheese, softened
1/2c      1/4c any type of jam

This time I had extra thick slices white bread.  I cut each slice of bread, in half and spread the filling in the middle.
Then coated the outside of the bread with the egg mixture. and cooked for a few minutes on each side

Almond French Toast

A.  Almond French Toast (freeze extra for quicker breakfast)
http://eatcleaner.com/all-recipes/mareyas-triple-berry-stuffed-french-toast-on-san-diego-6

Ingredients:

Serves 2

• 1/2 Cup slivered blanched almonds (no skin)
• 1 Cup water (optional in place of water- add pureed pumpkin/carrots/sweet potatoes/peaches/applesauce/banana to make more nutrient dense)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon stevia powder
• 1/2 teaspoon pure vanilla extract
• Pinch of sea salt
• 4 pieces Ezekiel 4:9 Sprouted Cinnamon Raisin Bread
• 1 tablespoon raw coconut oil

(tripled recipe) amy revised
1 1/2 c almonds (I browned them on stove)
3 c pumpkin
1 banana
1 T cinnamon, 1t ginger
vanilla

Put almonds, pumpkin and 1/4c water in blender.  Blend for 5 min, then add the rest of the ingredients.  In sauce pan add- 1 c water or 1 c pineapple juice, 1/4c sugar, 1/2t cinnamon, and sliced peaches cook slightly. Serve on top of French toast with yogurt

Filling and Topping

• 2 tablespoons Blue Isle Blueberry Mediterranean Yogurt Spread
• 2 squares dark chocolate (70% cocoa or more)
• 1 Cup mixed berries: strawberries, blueberries and raspberries, washed with EAT CLEANER Fruit + Vegetable Wash
• 2 teaspoons shaved unsweetened coconut flake

1) In a blender, combine almonds, water, cinnamon, stevia, vanilla and sea salt until liquefied. Let stand for about 5 minutes.

2) Pour mixture into a bowl. Dip bread until well saturated but not soggy. Carefully remove so bread doesn’t fall apart.

3) Over medium high heat, melt coconut oil on a griddle or a flat sauté pan. Cook bread on both sides until golden brown.

4) Assemble stuffed French toast as follows: Place a piece of bread on a plate, add 1 tablespoon Blue Isle Blueberry Mediterranean Yogurt Spread, 1 tablespoon mixed berries, 1 square dark chocolate chopped into pieces. Top with one more slice of bread and a few spoons of berries and a teaspoon of coconut.

I love to top with any type of crunchy granola!  It adds great dimension.

Serves great with Chopped Apples